Cherry Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
60 ounce: Canned bing cherries, undrained
1 cup: Claret wine,
1: 4 inch cinnamon stick,
1: Lemon, Juice of
2 tbsp: Cornstarch,
1/4 cup: Water,
1: Egg yolk, well beaten
Directions:
1. In a deep, 3-quart, heat-resistant, non-metallic casserole, combine
cherries, cherry liquid, wine, cinnamon and lemon juice. 2. Heat,
covered, in Microwave Oven 15 minutes or until liquid comes to a
boil. 3. In a small bowl, combine cornstarch and the 1/4 cup water.
Stir into hot cherry mixture. 4. Heat, uncovered, in Microwave Oven 6
minutes or until thickened and smooth. 5. Pour soup very gradually
over egg yolk, stirring constantly. 6. Refrigerate 6 hours or
overnight. Serve cold.
Source from luhu.jp
cherries, cherry liquid, wine, cinnamon and lemon juice. 2. Heat,
covered, in Microwave Oven 15 minutes or until liquid comes to a
boil. 3. In a small bowl, combine cornstarch and the 1/4 cup water.
Stir into hot cherry mixture. 4. Heat, uncovered, in Microwave Oven 6
minutes or until thickened and smooth. 5. Pour soup very gradually
over egg yolk, stirring constantly. 6. Refrigerate 6 hours or
overnight. Serve cold.
Source from luhu.jp